优化高嗜地气杆菌 Tm6T2 (a) 产生的新型抗菌剂治疗鼠伤寒沙门氏菌

Akeyla Tabina Tawangalun, A. Maskoen, Emma Rachmawati, Candra Arumimaniyah, Shinta Asarina, Ratu Safitri, Tri Yuliana
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摘要

地杆菌(Geobacillus sp.)被认为具有生产细菌素的潜力,而细菌素是一种有望解决胃肠道疾病的抗菌物质。本研究旨在优化嗜高斯特地杆菌 Tm6T2 (a) 生产抗菌物质的培养基和 pH 值条件。研究采用了描述性和实验性方法。在含 CaCl2 和 MgSO4 的穆勒欣顿肉汤和含 KCl 和 MgCl2 的营养肉汤中进行了生长研究,pH 值分别为 6、7 和 8。随后,在后期对数阶段产生了抗菌物质,并针对胃肠道病原体鼠伤寒沙门氏菌进行了评估。有趣的是,研究结果表明,抗菌物质的产生可能与细菌细胞数无关。分析结果表明,pH 值和两种培养基的变化对抑菌区的存在有显著影响(p < 0.10)。这一发现表明影响抗菌活性的因素非常复杂。总之,在使用 NB 盐的情况下,高嗜酸杆菌 Tm6T2(a)产生抗菌作用的最佳条件是 pH 值为 8。这些发现对开发针对胃肠道病原体的抗菌解决方案具有潜在的意义。
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Optimized Novel Antibacterial Production from Geobacillus kaustophilus Tm6T2 (a) as Treatment for Salmonella typhimurium
Geobacillus sp. is recognized for its potential to produce bacteriocins, antibacterial substances that hold promise in addressing gastrointestinal illnesses. This study aimed to optimize the medium and pH conditions for producing antibacterial substances by Geobacillus kaustophilus Tm6T2 (a). The research employed a descriptive and experimental methodology. Growth studies were conducted in Mueller Hinton Broth with CaCl2 and MgSO4 and Nutrient Broth with KCl and MgCl2 across 6, 7, and 8 pH values. Subsequently, antibacterial substance production was achieved at the late logarithmic phase and was assessed against the gastrointestinal pathogen Salmonella typhimurium. Interestingly, findings indicated that antibacterial substance production might not solely correlate with bacterial cell count. Despite a lower bacterial cell count, the highest inhibition zone against S.typhimurium was observed at 13.11 mm in NB salt at pH 8. Analytical results show that the variation of pH and both mediums significantly affects the presence of the inhibition zone (p < 0.10). This finding suggests the complexity of factors influencing antibacterial activity. Overall, the optimum condition for antibacterial production in G.kaustophilus Tm6T2(a) was identified at pH 8 using NB salt. These findings have potential implications for developing antibacterial solutions targeting gastrointestinal pathogens.
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